ORANGE-FLOWER YOGURT
5 tablespoons of sugar - 4 tablespoon of orange-flower water
- 1 plain yogurt or 1 bag of ferment - 1.5L of milk
Add the sugar and the orange-flower water to the yogurt or ferment
and to the milk. Distribute the mixture into the
9
jars.
COTTAGE CHEESE
WARNING:
for all of these recipes, it is important to make the cheese
in advance. Refer to the notice for the making and draining times.
ASSORTMENT OF SMALL CHEESES OF DIFFERENT FLAVORS
4 small cottage cheeses made from fresh whole cow's or goat's
milk (0.25 L each).
Note :
Using UHT milk will increase the draining time.
If you use semi-skimmed milk, you must press the cottage cheese
in a cheesecloth to eliminate as much whey as possible and to give
the cheese a shape.
1 tablespoon of herbes de Provence or fresh herbs - 1 tablespoon
of crushed walnuts or hazelnuts - 1 tablespoon of cumin or sesame
seeds - 1 tablespoon of pepper or powdered paprika - salt.
Prepare your cottage cheeses
48
hours in advance (About
10
hours
in the cheese maker and one day of draining).
Salt your cheeses on both sides. Cover one of the cheeses with
herbes de Provence or chopped fresh herbs (chives), one cheese with
crushed walnuts or hazelnuts, one cheese with cumin or sesame
seeds and the last one with pepper or powdered paprika. Turn the
cheeses over and repeat this process. Present them on a plate and
serve with farmhouse bread during the cheese course.
CERVELLE DE CANUTS (CHEESE SPREAD)
(
6
people)
This specialty of Lyon is very easy to make.
1 large cottage cheese made from 1L of UHT whole cow's milk (1L
cheese strainer sold as accessory by
).
One 20cl dish of crème fraiche - 200 g of shallots - 1/2 bunch of
chives - 1 bunch of flat-leaved parsley - 1/2 bunch of chervil - 1 dl
of oil - 1 dl of dry white wine - salt / pepper.
Prepare your cottage cheese
48
hours in advance following the
instructions of the notice (plan on one day or night of draining).
NB: your cheese must be quite firm (eliminate as much whey as
possible). Wash and finely chop the herbs and the shallots.
Beat together the cream, the white wine, the oil and the cheese,
season with salt and pepper and then add the herbs and shallots.
You can serve the Cervelle de Canuts with boiled or coal-roasted
potatoes or spread on bread.
BEATEN COTTAGE CHEESE WITH STRAWBERRIES
(
4
pers.)
1 large cottage cheese made from 1L of UHT whole or semi-skimmed
cow's milk.
500g of strawberries (400g to be mixed / 100 g to be cut into
pieces) - 100 g of caster sugar.
Prepare your cottage cheese
48
hours in advance following the
instructions of the notice (plan on one day or night of draining).
Beat the cottage cheese using an immersion blender. Mix
400
g
of strawberries with
100
g de caster sugar. Put the mixture into a
pan over a low heat with the remaining
100
g of strawberries cut
into pieces. Let it stew but don't boil it. When the coulis covers the
spoon, let it cool. Add to the cottage cheese and mix well. Serve well
chilled in dessert glasses.
70
Summary of Contents for Ligne
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